Energy Release and Conservation

Topics

• Micro Organisms
• Bacteria Morphology
• Cell Cultures and Characteristics
• Enzymes Regulation
• Microbial Metabolism
• Microbial Genetics
• DNA Replication
• Translation and Regulation
• Microbial Recombination and Gene Transfer
• Immune System
• Antigen Antibody Reaction
• Bacteria
• Streptococcus
• Clostridium
• Actinomycetes and Non Sporing Anaerobes
• Brucella
• Vibrio, Aeromonas and Plesiomonas
• Protozon
• Viruses
• Viruses in Eukaryotes
• Poxviridae and Picronaviridae
• Hepatitis Viruses
• Physical and Chemical Agents
• Microbiology of Soils
• Microbiology of Waste Water
• Microbiology of Foods
• Sauerkraut and Pickles
• Fish and Sea Foods
• Wine and Beer
• Miscellaneous Foods
• Microorganisms and Disease
• Identification of Bacteria
• Cell Cultivations
• Growth and Nutrition of Bacteria
• Enzyme Reaction
• Energy Release and Conservation
• Nucleic Acid Structure
• Transcription
• DNA Sequencing, Mutation and Repair
• Polymerase Chain Reaction
• Antibody
• Immune Response
• Staplylococcus
• Bacillus
• Mycobacterium
• Spirochacter and Enterobacteriaceac
• Pseudomonas and Burkholderia
• Fungi - Molds and Yeasts
• Algae
• Bacteriophages
• Viruses From Animal and Plants
• Rhabdoviridae, Caliciviridae and Astroviridae
• Retroviridae
• Antimicrobial Chemotherapeutic Agents
• Microbes in Aquatic Environment
• Industrially Useful Microbial Processes
• Fruits and Vegetables
• Milk and Milk Products
• Poultry, Egg and Meat
• Heated Canned Foods
• Food Illness